Instructions: Butter a 2-quart square baking dish; set aside. Cube enough French bread to equal 6 cups. Toss the bread cubes with melted butter. Combine granulated sugar and cocoa; toss with bread cubes. Stir in the cup cinnamon-flavored chips. Transfer to prepared dish.

In a medium saucepan, heat milk and the 1-cup half-and-half just until mixture begins to form bubbles around the edges. Remove from heat. Add chocolate kisses and stir until smooth. Gradually stir hot mixture into beaten eggs; pour mixture over bread in dish.

Bake, uncovered, in a 350 F. oven for 30 to 35 minutes or until pudding appears set in center when gently shaken. Cool on a wire rack about 1 hour.

Meanwhile, for sauce, in a small microwave-safe bowl, combine the 1 cup cinnamon-flavored chips and the cup half-and-half. Microwave on 100 percent power (high) about 1 minute or until chips are melted, stirring twice. Stir in powdered sugar. Serve warm sauce with the bread pudding.

Makes 10 to 12 servings.

Sally Sibthorpe of Rochester Hills, Michigan, won first place in the Hershey Challenge with this recipe. Her prize: a year"s supply of Hugs and Kisses candies-25 pounds each!

Prep: 20 minutes
* Baking: 30 minutes
* Cooling: 1 hour

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